Raspberry Layer Cake
A soft, pale-pink layer cake filled with fresh raspberries and topped with silky raspberry buttercream, perfect for celebrations and everyday enjoyment.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute with 1¾ cups cake flour + ¼ cup all-purpose for a softer crumb.
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Do not melt.
- 1 cup milk Can substitute with buttermilk or plant milk.
- 3 large eggs Room temperature.
- 2 teaspoons baking powder Check freshness.
- 1 cup fresh raspberries If using frozen, thaw, drain, and pat dry; toss in a tablespoon of flour before folding in.
- 1 teaspoon vanilla extract
Raspberry Buttercream
- 1 cup raspberry buttercream frosting Can be store-bought or homemade.
Decoration
- Fresh raspberries for decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment for easy release.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes with an electric mixer.
- Add eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined.
- Gently fold in the fresh raspberries with minimal strokes to avoid breaking the berries.
- Divide the batter evenly between the prepared pans and smooth the tops gently.
Baking
- Bake for 25–30 minutes, rotating pans halfway through. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then invert onto wire racks to cool completely.
Assembly
- Once cooled, place one layer on a cake plate and spread about half the raspberry buttercream on top.
- Add the second cake layer and frost the top and sides with the remaining buttercream. To achieve a cleaner look, apply a thin crumb coat first and chill for 15 minutes before applying the final coat.
- Decorate with fresh raspberries on top. Slice and serve.
Notes
For brighter pink color, fold in 1–2 tablespoons of finely crushed freeze-dried raspberries. Unsalted butter gives better control of seasoning. Avoid microwaving frosted slices as the buttercream can separate.